garden fresh cherry tomatoes

If any of you grow your own tomatoes then you know just how sweet a cherry tomato can be.  I have one plant and it is really getting a nice crop on it now.  The tomatoes are like candy they are so sweet, so for my brunch today I, of course, decided on one of my favorites.  This is actually a version of the tomato on toast that I have posted in the past.  I actually have numerous versions of this open-faced delight.

Today I decided to make two pieces of Sperlonga (ciabatta) toasted.  I have some basil vinaigrette from what I made the other day:
            VINIAGRETTE:
              About 20-30 basil leaves placed in a food processor.  More if you want to make    
               a larger amount.
               Add about a tablespoon of fresh lemon juice, and about 1/4 to 1/2 tsp lemon
               zest.  A pinch of salt, about 1/4 tsp or a little more of sugar or honey.  I like
               sugar in this one.  Pour in about 1/8 cup of EVOO.  (Not the light, but extra
               extra virgin.)  Don't go cheap on Olive oil.

 http://www.food.com/library/olive-oil-495            

Sorry the color is off...the vinaigrette is actually green!
Enjoy this yummy treat.

               Blend all of the ingredients until the mixture is well mixed.  It will not be
               completely smooth, there will have a little texture.  Taste and adjust the flavors,
               so you can  taste the basil, a slight bit of lemon, and the sweetness of the sugar
               and the savoriness of the herbs.

                                                    PUTTING IT ALL TOGETHER:

 Saute a few thin slices of eggplant until golden brown, but not crispy.  Chop up a few leaves of parsley (Italian flat leaf), about 5-10 rosemary leaves, and a tiny bit of chive.  You could also use a bit of mint, but keep is sparse.  The herbs are just to barely top the toasts.  Slice the cherry tomatoes in half and toast the bread.  On the bread, spread about a tsp to tbs of the vinaigrette on each piece (make sure it covers the bread)  Lay on the eggplant just to cover the bread, layer the tomatoes, sprinkle on just a bit of the different herbs and then drizzle just a tiny bit more of the vinaigrette.  OMG this is a sweet bite of heaven.  The tomatoes are like candy mixed with the tangier vinaigrette and the savory herbs....  Great for you, and it tastes good too..   Go figure!!!  Have it with a nice Chardonnay or Sauvignon Blanc, or any white wine you like...except white zinfandel...(oh sorry, I am being snobbish)!!  Have whatever wine you like.

Enjoy, and Cook It Fresh, Daily.